Thus, one teacup of split-pea soup (144 grams, or 42/3 oz.) contains 8.64 grams of proteid, while the fuel value of this quantity may be only 94 calories. The addition of one banana (160 grams, 51/3 oz.) will increase fuel value 153 calories, but will add only 2.28 grams of proteid. If it is desired to increase fuel value without change in the proteid-content of the food, recourse can always be had to butter, fat of meat, additional oil in salads, or to syrup and sugar.

"Such a menu as is roughly outlined, however, has perhaps special value in emphasizing how largely the proteid intake is increased by food other than meats, and which are not conspicuously rich in proteid matter. All wheat products, for example, while abounding in starch, still show a large proportion of proteid. Thus, shredded wheat biscuit (1 ounce), which is a type of many kindred wheat preparations, from bread and biscuit to the many so-called breakfast foods, yields about 3 grams of proteid per ounce and approximately 100 calories. Even potato, which is conspicuously a carbohydrate food owing to its large content of starch, yields of nitrogen the equivalent of at least three-fourths of a gram of proteid per ounce. If larger volume is desired without much increase in real food value, there are always available green foods, such as lettuce, celery, greens of various sorts, fruits, such as apples, grapes, oranges, etc. Too great reliance on meats as a type of concentrated food, on the other hand, augments largely the intake of proteid food, and adds a relatively small amount to the fuel value of the day's ration."14

The following specimen meals, taken at random from among the dietaries used by the subjects of Professor Chittenden's experiments, are given here as actual examples of dietaries in which the proportions and amounts of the various kinds of foods are properly balanced.15

14Chittenden: "Nutrition of Man," pp. 280-282.

15 The quantities of food in the specimen meals, which Professor Chittenden16

Breakfast

1 cup coffee (demitasse), 1/8 teacup cream, 1 teaspoonful sugar.

Lunch

1 shredded wheat biscuit, ½ teacup cream, 1 teacup tea, 1 teaspoonful sugar, 1 small piece of apple-pie, 3 wheat gems, ½-inch cube butter.

Dinner

1 teacup milk-celery soup, 1 slice bread, a dab of butter, lettuce sandwich, small triangle of lemon-pie.

Were indicated by Professor Chittenden by their weight in grams, have been weighed out for this book into portions that can be more readily estimated by the average man. As the food used for this purpose was not that used by Professor Chittenden, the estimates must be understood to be mere approximations. - G. B.Professor Mendel 17

16 Chittenden: "Physiological Economy in Nutrition," p. 38.

Breakfast

9 thin slices bread (average baker's loaf), 2½ teaspoonfuls sugar, 1 teacup coffee.

Lunch

6 slices bread, 1 large sweet potato, 1 glass milk, 1 teaspoonful sugar, 1 small saucer peach preserve.

Dinner

6 slices bread, 1 potato, 1 teacup tomato puree, 1 tablespoonful baked beans, 1 small triangle lemon pie, 1 teacup coffee, 3 teaspoonfuls sugar.

17 Chittenden: "Physiological Economy in Nutrition," p. 61.

Mr. Beers18

Breakfast

2 saucers oatmeal, 1 inch-cube butter, 1/3 teacup cream, 5 teaspoonfuls sugar, 1 teacupful coffee.

Lunch

5 thin slices bread, 1 inch-cube butter, 1 large boiled potato, 1 glass milk.

Dinner

4 slices bread, 1 inch-cube butter, 1 heaping table-spoonful baked beans, saucer cranberry sauce, 1 teacupful coffee, 3 teaspoonfuls sugar.

13 Chittenden: "Physiological Economy in Nutrition," p. 115.

Mr. Oakman, member of the soldier detail19

Breakfast

1 saucer boiled rice, ½ glass milk, 3 teaspoonfuls sugar, 1 large baked potato, 1 inch-cube butter, 1 coffee-cup coffee.

Dinner

2 heaping tablespoonfuls baked spaghetti, 5 slices bread, 1 small saucer boiled tomato, 1 small triangle apple pie, 2 average slices bacon, 1 coffeecup coffee.

Supper

8 biscuit, 2 average slices fried bacon, 5 tablespoonfuls fried sweet potato, 1 inch-cube butter, 1 coffeecup tea.

19 Chittenden: "Physiological Economy in Nutrition," p. 224.

Mr. Donahue, one of the Yale athletes 20

Breakfast

1 banana, 1 saucer boiled Indian meal, ¼ teacup cream, 2½ teaspoonfuls sugar, 4 thin slices bread, 1 inch-cube butter.

Lunch

4 thin slices bread, 1 inch-cube butter, 1 small lamb chop, 1 heaping tablespoon potato-croquette, 1 large saucer tomato, 1 saucer water-ice, 2½ teaspoonfuls sugar.

Dinner

½ teacup bean soup, 3½ tablespoonfuls fried potato, ½ egg, 1 average slice bacon, 1 salad-plate lettuce, 1 cup coffee (demitasse), ¼ teacup cream, 2½ teaspoonfuls sugar, 6 large stewed prunes and juice.

20 Chittenden: "Physiological Economy in Nutrition," p. 379.

Professor Chittenden adds to the specimen meals used in his own experiments the following dietary, which was adopted by a Scotch physician, Dr. Aran Coirce, as a test of the low proteid theory.

Breakfast

Oatmeal cakes, bread and butter, about 1 cubic inch of cheese or bloater paste, marmalade, and one breakfast cup of tea.

Lunch

Same as breakfast, with occasionally a boiled egg sometimes coffee instead of tea.

Dinner

Thick soup containing vegetables, with bread, followed by suet pudding or fruit tart; or vegetable stew, containing 2 or 3 ounces of meat, with boiled potatoes, followed by milk pudding and jam, and occasionally a cup of black coffee.

"The result was that I was relieved of a lifelong tendency to acid dyspepsia and occasional sick headache," says Dr. Coirce, "my fitness for work, my appetite and relish for food were increased, without any diminution, hut rather a slight increase in weight. My practice extends over a wide area of rough mountainous country involving long journeys on cycle, on foot, driving, and in open boats, in fair and foul weather. The muscular exertion and endurance necessary for the work would seem to require a large proportion of proteid and a generous diet altogether, but since I began to experiment I have suffered less than formerly from fatigue, and seem to eat in all a smaller quantity of food."21